Lemon Cranberrry Cheesecake {Raw + Vegan}
Raw Vegan Lemon Cranberry Cheesecake | Easy, Lush Pink & Decadent. Perfect for cranberry lovers!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.theblendergirl.com.
Cooking tools:
- Food processor
- Blender
- Springform pan
- Freezer
- Refrigerator
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
Ingredients
- 1 cup (160g) whole raw almonds
- 1 cup (160g) firmly packed chopped pitted dates, plus more as needed
- 3 cups (420g) raw unsalted cashews, soaked
- 1 1/2 cups (210g) fresh cranberries
- 3/4 cup (180ml) melted virgin coconut oil
- 3/4 cup (180ml) pure maple syrup
- 1/2 cup (120ml) unsweetened almond milk
- 1 tablespoon (12g) lemon zest
- 1/2 cup (120ml) fresh lemon juice
- 1 teaspoon (5ml) natural vanilla extract
- Pinch of Celtic sea salt
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